Roast Chicken

INGREDIENT

One whole chicken (for 7 people, a medium sized would do. Clean up the inner up. Cut off access
                                 skin)

Half a cup of oil (heat up the pot first before putting it in)
6 tablespoons of Chilli boh (add this into the hot oil. Stir until it curdles)

To be blended (once the chilli boh has curdled, add them in)
One and half golf ball sized galangal (lengkuas)
One golf ball sized ginger
half golf ball sized turmeric
Two lemon grass
One large onion
Two cloves of garlic

One and half bowl of assam juice (make sure it thick)
One and half cup of cream coconut

one tablespoon of sugar
two teaspoons of salt

METHOD

1. Once the sauce is already in the pot. Place the chicken on the baking tray.

2. Heat up the oven for 20minutes at 200.

3. Line the baking tray with aluminium foil.

4. Using fork, poke the chicken a few times.

5. Pour the sauce onto the chicken. Make sure place some inside the chicken as well.

6. Place the chicken in the oven and leave it for 40 minutes. (20 minutes, turn the chicken over using
    spatula and pour a little bit more of the sauce.)

7. Leave the sauce on the stove with low fire. Once, it has thicken, turn off the stove.

SERVING

1. Place the chicken on a big round plate.

2. Pour a little bit more of the sauce on top of the chicken. The rest of the sauce, pour it into a nice bowl.

3. Arrange sliced cucumber and tomatoes all around the chicken.

4. On top of the chicken, place a lot of coriander leaves.

5. Eat it with hot rice and soup.

Mee Seriani

INTRODUCTION

This dish is rather dry. Personally, I just give it one thumb up. It is not a dish to die for but, perhaps, to serve your guests who come without appointment. It is rather fast to cook it.

INGREDIENTS

1kg of yellow noodles
3/4 bowl of prawn (peel off the skin and cut each one into three)
3/4 bowl of cuttlefish (clean and cut into bite size. Lightly
3 scoops of chilli boh
one thumb sized belacan
Sawi
Salt

SERVING SUGGESTION

You should serve fish crackers and soup as the dish is rather dry. Cold drinks would be nice too. 

SAUCE TIGA RASA

INTRODUCTION 

I got this recipe from the internet. Like many others, I made some modification and, to my liking, my second son likes it a lot. In fact, I believe that all my sons love it as they do not usually eat fish but, due to the sauce, each one of them was wiling to eat a whole piece of fish on his own. 

The sauce can be eaten with fried fish or even chicken. Me, personally, I prefer fried fish. 

INGREDIENTS

The Fish

Preferably

tenggiri (mackrel)

ikan merah   (red snapper) 

ikan bawal (pompfret) 

ikan kurau (threadfin fish)

1. coat the fish with tumeric powder and salt. 

(note: use just enough tumeric powder and salt.)

2. Fry the fish

The Sauce

3 cloves of garlic - mince them

4 small onions     - mince them

3 tablespoons of chilli paste/ chilli boh

1. heat up the pot. 

2. put in 5 tablespoons of oil. (I prefer Corotina)

3. put in the garlic and onions

4. (once 3 seem to have lost their original feature) add in the chilli paste / boh

5. stir until the chilli starts to curdle

1 inch of ginger   - cut them into thin sticks

1 bunga kantan   - slice thinly

1 lemongrass      - bruise it

2 big onions        - slice them thinly

6 chili padi           - take out the seeds and slice them thinly

1 red chili            - take out the seeds and slice them thinly

1 cup of water

3 tablespoons of tomato sauce

4 tablespoons of chilli sauce

1 tablespoon of oyster sauce

1 tablespoon of fish sauce

salt and sugar to taste

6. add in all the above ingredients into the mixture

7. leave until it boils. 

8. stir once in a while. 

SERVING SUGGESTION 

You should eat this with hot rice. Nothing is nice if it is not hot but this does not mean that it should be piping hot. 

You could also serve vegetable cooked in the simplest manner together with Satar or Otak-otak. 

BUBUR LAMBUK MAK

INTRODUCTION 

There seem to be many versions of Bubur Lambuk. I had never been a fan of one until I ate my late mother-in-law's. Hers is simple but nice. My mother's seems to be a bit too spicy. 

INGREDIENTS

Ikan kembung (grill and then pound it)

Porridge (buat bubur nasi)

Prawn

Cuttlefish

(the following to be pounded)

onion

garlic

ginger

black pepper

(sayurnya)

Paku pakis merah

Daun kesum

Daun kunyit

Salt

SERVING SUGGESTION

It could be eaten just on its own but, then, it might not be seen as too basic. You could also serve fish crackers (keropok) together with it. 

Khema Bendi

INTRODUCTION 

Lady Fingers or Bendi had never been my cup of tea as it produces liquid that makes your dish look bad. However, this particular dish seems to dissolve the liquid. 

INGREDIENTS
1 cereal bowl of Bendi / Lady Fingers (slice them about half an inch each)
1 green chilli (slice not so thinly)
1 tomato (cut it into cubes)
5 shallots (slice both the shallots and garlics thinly)
2 garlics
1 lime (squeeze out the juice)
1 tsp corriander
1/2 tsp jintan putih (grind the corriander and jintan putih)
1 tsp chilli powder

Salt

METHOD

1. Put in a little bit of oil onto the wok.
2. Fry the shallots, garlics and chilli.
3. Add in the Bendi, the blended items and chilli powder.
4. Put in the salt.

SERVING SUGGESTION

Of course, this is best served with hot rice. You could also serve it with fish or chicken or meat that is not spicely cooked. 

Macaroni with Tomato Soup

INTRODUCTION

This dish is suitable for women who are in their earlier stage of pregnancy as, in most cases, they tend to feel vomitish. The sourish taste will enable them to fill up their tummy. 

INGREDIENTS

1 packet of macaroni (boil them)
1 cereal bowl full of chicken pieces (cut the chicken flesh to bite size)
3 big tomatoes (scoop out the seeds and slice them. After that, blend the tomatoes with a little bit of water.)
1 tsp of white pepper
3 tsp of chilli boh
1 tsp of black pepper
1 tin of peas
2 large carrots (slice them in circles)
1 small tin of tomato paste
salt
4 litre of water (adjust this as too much water will make it watery and this will effect the taste.)
3 tbsp of butter

METHOD

1. Mix the blended tomato, chicken and white pepper well.
2. Fry the chilli boh with the butter.
3. When the chilli starts to curdle, add in the chicken.
4. Put in the tomato paste, water, salt, carrots and peas.
5. Mix them well.

SERVING SUGGESTION

This is best eaten on its own. It is a rather filling dish. 

Bakso

POINT TO PONDER

INGREDIENTS

For the SOUP:
5 shallots
3 garlics (pound them together with the shallots)
2 lemon grass (bruised)
1 cube beef stock
salt
3 tbsp of white pepper
4 litre of water
RAMLY beef balls (You get this from TESCO)

The Main:
1 packet of Bee Hoon (soak this in hot water)
Spring Onion (slice this thinly)
Parsley / Daun Sup (slice this too thinly)
Cabbage (slice this as well)
Fried shallots

The Sauce:
5 Bird eye chilli
1 red chilli (pound this together with the Bird Eye Chilli)
4 limau kasturi / lime
ABC soya sauce (pour this until you cover the pounded chilli)

MY THOUGHTS

 The first time I made this, the soup turned out so nice. Due to my procrastination attitude, I lost the recipe. My second attempt was not tasty at all. In fact, it tasted weird. The third one seemed to be okay but not as good as the first one.

So the lesson to learn is that we should never procrastinate. If we are meant to write down something, we should do it immediately. Procrastination can lead to forgetfulness.